Going to be getting another brew on this weekend. Aiming to get around 15l into the fermenter so that I get 10 or 11 out after the dry hops have sooked it all up!Does this look OK? Never used more than a single hop variety before so I'm hoping the combination of Magnum for bittering and centennial and cascade for flavor works with Willamette for aroma - or is that too many hop varieties in one brew?

I see what you mean - I just read that Williamette was the most widely used American hop but maybe not best suited to this brew - I want that huge hop hit... How about replacing with say 20g of centennial and 30g of cascade? Would it maybe make more sense to move the 30min hop addition to later in the boil (and increase it to keep same IBU) to get more flavor?

blinky wrote:flameout hops add no bittering as i leave till its 80 degrees before adding. So only 1 addition of hops for the boil for bittering and then the rest at flameout/dry hop?

No, flameout hops do add bittering. If you use "steep for 20 mins" on Beersmith for example it will calculate the IBU. If your software doesn't calculate steep, then use 5 min or 1 min calculation and work backwords.

blinky wrote:flameout hops add no bittering as i leave till its 80 degrees before adding. So only 1 addition of hops for the boil for bittering and then the rest at flameout/dry hop?

No, flameout hops do add bittering. If you use "steep for 20 mins" on Beersmith for example it will calculate the IBU. If your software doesn't calculate steep, then use 5 min or 1 min calculation and work backwords.

I had read that once it's below eighty degrees y don't get any ibu's but do get flavour, dunno where I read it though!

You'll still perceive a good amount, even with just dry hopping. Anyway, you can use any combination really, any choice of cascade, willamette, centennial and chinook will all make a good apa. Just make sure you use a tonne for aroma